Quick Weeknights · Peruvian
Ceviche Mixto
A lively Peruvian dish of fresh seafood cured in citrus leche de tigre for a sharp, bright profile.
Why This Works
The acidity of the fresh lime juice chemically 'cooks' the seafood while the aji amarillo provides a complex, fruity heat that distinguishes Peruvian ceviche.
The Upgrade
Add a few kernels of toasted cancha (corn) for a crunch that elevates the dish to a restaurant-style experience.
Chef's Secret
Michelin TechniqueUse only fresh, high-quality fish and juice the limes right before serving; pre-bottled juice will ruin the flavor profile.
Ingredients
Total time including resting: 30 min
Directions
Blanch the shrimp in boiling water for 1 minute until just curled, then plunge into ice water to cool immediately.
1 minPlace the cubed fish in a chilled glass bowl, seasoning with salt and allowing it to sit for 2 minutes.
2 minStir the lime juice and aji amarillo paste together to create the leche de tigre base.
1 minPour the citrus base over the fish and shrimp, tossing gently to ensure all pieces are coated, for 10 minutes.
10 minStir in the thinly sliced red onions and cilantro just before serving for fresh contrast.
1 minServe immediately alongside slices of boiled sweet potato to balance the acidity with a touch of earthiness.
1 minWine Pairing
Sauvignon Blanc
White Wine
The BottleCloudy Bay Sauvignon Blanc
The piercing acidity and citrus-forward aromatics of this wine are the only things capable of standing up to the intense leche de tigre. It complements the brightness of the seafood beautifully.
Nutrition per Serving
220
calories
32g
protein
12g
carbs
4g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sweet Potato Slices
Boiled or glazed sweet potato offers a natural, earthy sweetness that acts as a soothing buffer to the sharp, citrusy leche de tigre.
Ingredients
Directions
Slice the sweet potatoes into 1/2-inch thick rounds.
Place rounds in a large skillet and cover with cold water by 1 inch; bring to a boil and cook until just tender, approximately 8 minutes.
Drain the potatoes thoroughly, discarding the water.
Return the skillet to medium heat and add the butter, orange juice, brown sugar, salt, and star anise.
Simmer the liquid until reduced to a syrupy consistency, gently basting the potato slices to glaze.
Serve warm or at room temperature alongside the chilled ceviche.
Side Dish
Toasted Corn Nuts (Cancha)
Crunchy, salty corn kernels provide a necessary textural contrast to the soft fish and acidic citrus marinade.
Ingredients
Directions
Hydrate the dried corn kernels in a bowl of room-temperature water for 10 minutes, then drain thoroughly and pat completely dry with a lint-free towel.
Heat the neutral oil in a heavy-bottomed cast iron skillet over medium-high heat until it just begins to shimmer.
Add the corn in a single layer and cover with a splatter screen or lid to contain the popping kernels.
Shake the pan frequently to ensure even heat distribution and prevent scorching.
Cook for 7 to 9 minutes, or until the kernels are golden-brown and sound hollow when stirred.
Transfer immediately to a paper-lined tray and season generously with fleur de sel while warm.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.